1. Preheat the oven to 180º C. Mix the flour, sugar, and baking powder together in a bowl. Make a well in the centre and add the butter, eggs, milk and vanilla. Stir well until everything is combined and you have a glossy, smooth batter. Add about 3/4th the blueberries mixing well and pressing them down with a fork so that most of them burst (you’ll see pretty purple juice swirls in the batter).
2. Line a cupcake tray with mini cupcake liners. Carefully spoon the batter into each liner. Fill each one about two-thirds full. Bake in the preheated oven for 10-12 minutes. Remove from the oven and cool on a wire rack.
3. Eat as they are, or top with a teaspoon of sweetened cream and a fresh blueberry (or two!)